Okra Stew; Yummy Yummy Yummy

Okra Stew; Yummy Yummy Yummy


Okra Stew; Yummy Yummy Yummy

Khoresht-e Bamieh or Okra Stew is originated in southern provinces of Iran. Bamieh is a Persian word which Okra. Keep reading so that myDorna makes you familiar with this delicious and healthy stew.


Two onions

Tomato (500 grams)

Okra (300 grams)

Lemon juice or verjuice (2 tablespoons)

Two cloves of garlic

Tomato paste (a tablespoon)

Sheep meat (500 grams)



Liquid oil


Attention: If your Blood lipid is high, use olive oil.

How to Cook?

  1. Chop onions like cube.
  2. Grate cloves of garlic and tomatoes.
  3. Pour 2 tablespoon of oil in a medium pot and put it on the stove with medium temperature.
  4. Roast onions with oil.
  5. When the color of onions becomes orange, add grated garlics and roast them for a minute.
  6. Add sheep meat to the pot and roast it.
  7. Add tomato paste, salt and turmeric to the pot and stir them.
  8. Add grated tomatoes and stir them for 5 minutes.
  9. Add water to the pot.
  10. When you feel the water is boiling, lower the temperature of the stove and put the cover of pot.
  11. Pour oil in a pan and roast okras (no need to roast completely).
  12. When you feel meat in pot has cooked, add lemon juice and okras to the pot.
  13. Eat the stew with cooked rice.


  1. okras should not be so soft when you touch them after cooking. Also water of the stew should be medium.
  2. When you want to add water, be careful that oil may fire or splash. It is better to add water when the pot is not hot.

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